Marydomingue replaces some of the ground meat with mushrooms for a lower calorie, lower fat, tasty stuffed pepper. The nutrition facts are at Calorie Count!
Stuffed Peppers & Mushrooms
4 lg bell peppers
3/4 lb ground meat, lean (I ran the nutrition facts for beef, but you could easily choose ground turkey)
1 small onion, diced
1 clove garlic
8 or more fresh mushrooms, chopped
1 10-oz can tomatoes with peppers
1/2 cup brown rice, uncooked
1/2 cup + 2 Tbsp water
1 Tablespoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/4 tsp pepper
You may put your peppers in a bowl and fill with boiling water for about 2 or 3 minutes to soften them before filling if you want them to come out extra soft.
In large skillet, saute meat til browned, drain excess fat.
Add onions and garlic; cook til soft. After about 3 minutes add the mushrooms and cook til soft.
Add tomatoes, rice, water, basil, oregano, salt and pepper. Bring to a boil. Cover and reduce heat. Simmer 20 minutes or until rice is tender.
You may lightly salt the inside of the peppers if desired. Stuff peppers with meat mixture.
Bake for 15 minutes in a 350 oven.